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(Relocated) Nuvo

82%
22 votes
21 reviews
Helpful review
+18 more
Visited recently

Information

Asian, European, Italian, Japanese
+65 68222098

Daily: 11:30 - 15:00

Daily: 17:00 - 22:00

$37 based on 22 submissions
After Work (9 votes), Lunch (9 votes), Ala Carte (8 votes) ...

Inspired by the best of the Italian and Japanese ingredients and techniques, NUVO is a playful yet contemporary communal dining concept. NUVO goes back to the roots of both Italian and Japanese dining where food is the heart of a reunion.

What others are eating here

  • Creamy pumpkin soup with Parmesan cheese, onsen tamago and parma ham 3 votes
  • Homemade pork sausages - fennel and paprika flavored 3 votes
  • Angel hair wakame 2 votes
  • Curry pan 2 votes
  • Earl Grey Creme Brûlée 2 votes
  • black cod 2 votes
  • eggplant parmigiana 2 votes
  • pork rack 2 votes
  • Baked Olive Black Cod 1 vote
  • Fuji Apple and Parmigiano Reggiano Torta 1 vote
  • Half-Half pizza - Smoked scamorza cheese and salmon and Porcini mushroom 1 vote
  • Panna cotta 1 vote
  • Sakura Ebi Spagettini 1 vote
  • Smoked Uni Carbona 1 vote
  • Tiramisu - chocolate Sponge cakes with almonds layered with mascarpone cheese mi 1 vote
  • Tuna Tataki with gazpacho sauce 1 vote
  • calamari 1 vote
  • everything 1 vote
  • kurabuta pork belly 1 vote
  • pork belly 1 vote
  • rib eye 1 vote
  • salmon crudo 1 vote
  • sea bass 1 vote
  • squid ink gnocchi 1 vote

Latest Review for Nuvo

Overall RatingBased on 21 reviews
Food/Drink3.7
Value3.4
Ambience3.4
Service3.4
Most helpful review:

Nuvo restaurant - definitely worth a second visit

Food/Drink 5 | Value 5 | Ambience 4 | Service 5
Total Reviews: 4

This is a nice restaurant tucked in a hidden corner of Marina Square’s new dining edition. The restaurant has a  casual easy going ambience to me, good for small groups in an informal setting, with a well-priced menu. I was therefore pleasantly surprised to discover that the food served was of a much higher standard (in terms of presentation, quality and taste) than what you would normally expect from a restaurant with such a casual easy going ambience and well-priced menu, closer to what would find in more expensive restaurants.

 Serving Japanese inspired Spanish/Italian food, I was informed that the kitchen is  run by two Japanese chefs, both with considerable experience working in top restaurants in Spain and Italy.

I was at the restaurant at lunch, with a small group of colleagues. As we had a sufficient numbers and a large appetite, we ordered a bit of everything to try. Between us, we had the following:

Creamy pumpkin soup, onsen egg, with crispy parma ham:- 
The soup was cleverly presented in the form of an “inverse egg”, the with the bright yellow of the cream of pumpkin forming the “white” of the egg, and the whitish poached onsen egg in the middle forming the “yolk”. The crispy parma ham was an interesting touch and complemented the sweetness of the soup very well. I loved this very much!

Selection of handmade pork sausages: - 
The sausages were made using two types of pork filling, finely minced pork and coarsely chopped pork from the collar. The combination results in sausages with a very nice, interesting texture and mouth feel. Unlike other sausages, the ones here are not so heavily salted. I was initially not used to lighter flavour, but grew to appreciate the natural flavours after having my second and third piece .

Thin crust pizza: - 
The pizzas here are fired in Nuvo's custom built pizza oven and had all the elements I expect from my pizzas - a nice light chewy crust that is not gummy, lightly charred on the edges and bottom, with a light sourdough flavor. I recommend trying the smoked cheese and salmon pizza. 

Roast beef with japanese sweet potato puree, roasted radish and purple cabbage infused with vinaigrette:-
The roast beef was tender and moist, I had initially thought that it was cooked sous vide, but learnt that this was roasted using the traditional method. I need to highlight the purple cabbage which was infused with a vinaigrette, the cabbage still retain its cripiness and original shape, so the sharpness as a vinaigrette came as a pleasant surprise. I learnt from the chef that this was made by quickly dipping pieces of purple cabbage into hot vinaigrette. 

Earl Grey Crème Brulee: - 
This featured my favourite combination for custard desserts. Earl grey flavoring... Strongly recommended!

-    

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Refreshingly intriguing

Food/Drink 4 | Value 4 | Ambience 2 | Service 3
Total Reviews: 189

For pictures and full review, pls visit:
http://madamechewy.com/2015/02/21/nuvo/

Tucked in a corner of Marina Square Shopping Centre’s The Dining Edition, NUVO is a little difficult (but worth the effort) to find. Executive Chef Mark Richard (formerly from Keystone), helms the kitchen and marries Italian and Japanese cuisine to create unexpectedly exciting and creative hybrid fare.

The restaurant itself is spacious, decorated in muted tones and furnished with warm woods. It also has a lounge with an extensive wine list, specially crafted cocktails, spirits, rums and liquors, plus bar snacks for those who like to graze.

Our dinner started with warm herb bread basked with seaweed butter.

Oh, the velvety Vanilla Mushroom Soup was so lovely! The first thing that hit us was the aroma of the White Truffle essence, drizzled onto a flowy Onsen Egg.

The Salmon Crudo was dressed with Furikake Tobiko, Yuzu Pon and adorn with green apple. I was lukewarm towards this entree, but M enjoyed it.

The classic North Italian Eggplant Parmigiana with mozzarella and tomato fondue is given a Japanese twist with the addition of sweet miso. Nothing too fancy, just simple and genuine.

Made from roasted bone marrow, the Agnus Osso Buco Stew had an unusual partnership with Tsukii Oyster Fritter. The starter was spruced up with shimeiji mushrooms and pickled cucumber for bursts of acidity. I personally felt the combination too heavy, and would have preferred something lighter to highlight the rich flavors of the stew.

One of NUVO’s signature dishes, each strand of the al dente Angel Hair Wakame is coated with Lobster essence and Rayu oil (chilli oil), providing just the right amount of mellow flavour and heat. The simple but delicious pasta was adorned with Tamago Furikake, which added another dimension to it.

M’s Pepperoni and Ricotta Niku Dango was wholesome and gratifying. Tossed in spiced tomato sauce and sweet peas, each ribbon of pasta had a nice, firm bite and was not too thick, thus inheriting the flavors from the sauce beautifully. More Italian influence is observed in the tender Japanese meatballs, which had Ricotta Cheese embedded within.

Sweets included in the set meal were really dainty, but the Fuji Apple and Parmigiano Reggiano Torta dessert was so captivating I wished it was full-sized. The elegant pastry had a mild savory flavour imparted from the cheese, harmoniously complemented with Fig and Honey Ice Cream.

Less stellar was the Japanese Kinako Delight, with espresso and honeycomb giving the western touch. While the mochi’s texture was beautifully soft and chewy, the combination of flavors didn’t make quite make an impression.

Despite some misses, we felt NUVO offerings are appealing enough to warrant a repeat visit. On weekdays, the restaurant serves 3-course set lunches for $15++ and 4-course set dinners for $35++. On weekends, diners can look forward to Nuvo’s Bottomless Prosecco Brunch a la carte Buffet ($40++)


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Very bad experience

Food/Drink 1 | Value 1 | Ambience 1 | Service 1
Total Review: 1

Don't bother patronising this place. This place probably have the worst staff in the whole of Singapore. It's so bad that we didn't even bother sitting down and I registered myself in InSing just to provide my feedback! Entirely spoilt our NYE mood. The 85% vote is probably a hoax!

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